Heat 100g sugar in a saucepan until it dissolves and turns into a deep caramel.
Drizzle the caramel onto non-stick paper using an oiled spoon and let it cool.
Toast the almonds in a dry pan over medium heat until golden.
Blend raspberries, sugar, and lemon juice in a processor until smooth.
Sieve the fruit mixture to remove seeds.
Whisk egg whites in a clean bowl until stiff peaks form.
Gradually whisk in 110g caster sugar until the mixture is thick and glossy.
Poach teaspoonfuls of meringue in boiling water for 3 to 4 minutes.
Spread coulis on a plate, top with meringues, and garnish with almonds and caramel shards.